Serves:

Ingredients:

1 c Orzo
2 tb Butter
1 Fine chopped clove garlic
1/2 pk Dry onion soup mix
2 c Water or leftover veal
Stock
6 oz Shiitake/white mushrooms
Sliced
1/4 c Parsley chopped

Method:

Brown the orzo and garlic in butter in a heavy casserole over medium heat, stirring constantly, 2 to 2 1/2 minutes until golden brown.
Sprinkle on the onion soup mix and mix in.
Add water or stock and stir well.
Cover and simmer for 10 minutes.
Add sliced mushrooms; do not stir.
Cover and simmer for another 10 minutes.
Sprinkle on and stir in parsley.
Cover and let stand for 5-10 minutes until all liquid is absorbed into the pasta.